Salmon Niçoise Salad
Enjoy summer on a plate with this delicious Salmon Niçoise Salad. This fun riff on a traditional tuna Niçoise includes a lovely slab of salmon baked with a phenomenal mustard dressing. Place it over field greens and surround it with fresh green beans, cherry tomatoes, jammy eggs, baby red potatoes, olives and capers.
This is the perfect salad to enjoy for Mother’s Day or any day that demands a gorgeous entrée salad that’s quick and easy to make!
This recipe has a few different steps, but all are easy and take just a few minutes.
Begin with whisking all of the dressing ingredients together.
Next, steam the potato chunks. You can do this in the microwave or a steamer basket over simmer water in a pot. I cooked mine in the microwave and they were perfect. Once cool, drizzle with olive oil and sprinkle with salt and pepper.
In a small skillet, heat olive oil and add the capers. Fry them until they pop open. It just takes a minute or so and then use a slotted spoon to transfer them to paper towel to drain.
Now for the salmon…place the salmon on a parchment-lined baking sheet and slather it with 1/4 of the dressing.
Bake it for 15 minutes and remove from the oven.
While it’s baking, make your jammy eggs and blanch the green beans.
Now it’s time to build your salad:
Place the mixed greens on a large platter and top them with the salmon. Arrange the green beans, potatoes, eggs, olives and tomatoes around the salmon and top the salmon with the fried capers.
Drizzle with the remaining salad dressing or serve it on the side. Enjoy!
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Salmon Niçoise Salad
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1/4 cup stone ground mustard
- 1/4 cup lemon juice
- 1 tsp dried dill
- 1/4 tsp black pepper
- 1/2 tsp salt
Salad:
- 1 pound salmon filet
- 1 jar capers, drained, rinsed, dried
- 3 tbsp olive oil
- 1/4 pound green beans, trimmed
- 1/2 pound baby red potatoes, halved
- 4 eggs
- 6 cups spring greens
- 1/2 cup Greek olives
- 1 cup cherry or grape tomatoes
Instructions
Preheat oven to 375°F. In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside.
Steam or microwave the potatoes until tender, about 15 minutes for steaming and 8 minutes for microwave. Let cool. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper.
Heat the olive oil in a small sauce pan over medium-high heat. When the oil is hot, fry the capers until they burst open about 1 minute. Drain on a paper towel lined plate.
Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
Place the salmon in the oven for 15 minutes.
Bring a small pot of water to a boil. Gently lower eggs, one at a time, into the boiling water. Continue to boil for 7 minutes. Remove pot from heat, place in sink, and slowly pour cold water over the eggs until cooled (this can take 5 minutes or more). Peel eggs. Cut in half.
Bring a small pot of water to a boil. Blanch the green beans in the boiling water until tender but still have a crunch to them, about 3 minutes.
When the salmon is cooked (flakes when separated with a fork) build your salads.
Place the mixed greens on a large platter, topped with the salmon, the fried capers, the green beans, potatoes, the six minute eggs, the olives and tomatoes.
Drizzle with the remaining dressing. Enjoy!
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